Janet Wilder wrote:

> The Milanese is a local cut of meat here. It's a very, very thin
> slice of beef, probably round or sirloin. They bread it and
> shallow-fry it like a cutlet, schnitzel, what have you. I do not
> believe it is pounded, just sliced almost wafer-thin. There is also
> a chicken version made from thin sliced chicken breast.

I sometimes cook some chicken cutlets and jave them in soft breadrolls.

> I'm on the US side of the border where Becca went to Mexico.

OK, next step is a milanese in a tortilla wrap
--
Firma predefinita